Sift the cocoa, flour, baking powder. Preheat the oven to 220-degree
C. Cream the butter and sugar together until they form a smooth mixture, add
vanilla, then the eggs in, one at a time and beat until pale and fluffy.

Stop using the electric beater, and use a rubber spatula or
wooden spoon, gently mix in the flour mixture and yogurt alternatively and fold
it into the egg mixture. Fill them into the cupcake liners and bake for 15-17
minutes until a toothpick inserted comes out clean. Let cool completely.

For the fresh cream frosting:

1 cup heavy whipping cream

2 tsp confectioners’ sugar

1/2 tsp vanilla

Fresh strawberries or strawberry
puree

Dark chocolate bar

Cupcake pan
Cupcake paper cups

Take a large bowl, put in the ice cubes. Take a smaller bowl
that sits on the ice and pour in the cream and vanilla. Beat on low speed until
all of them combine to get light and forms peaks. Add the sugar and beat on low
until combined. The ice helps it stay cold enough and hold its form while whipping

Pour the frosting into a piping bag. Frost the cooled
cupcakes. Top it strawberries and chocolate. Enjoy!

Use a large, heavy-based pot. Over medium heat, add oil. Toss the whole garam masala and pepper seeds. Toast for 2-3 minutes until aromatic. While they are toasting, add half the onion. After the onions turn golden brown, turn off the heat and let cool. Add the tamarind and coconut to the cooled mixture, and grind to a fine paste.Back in the large pot, Add oil, on m…

This is a fresh green that can be found growing everywhere in South India. It belongs to the Solanum family, with lovely green leaves and produces tangy little blue or red berries. The solanum nigrum leaves are also uses as herbs in medicine. The curry is unmistably green, and has a subtle yet distinct taste. It can be made into chutneys or curries. Try it, I bet you will like it. What you need: Serves 43 cups kasi soppu/ganike soppu/solanum nigrum leaves3-4 Garlic 4-5 Black pepper seeds 3 red chilies3 tsp dry coconut2 tsp ghas ghase/khus khus /poppy seeds1/2 cup milk1/2 cup hesarukalu(green gram)/kadalekalu(channa dhal)/dry avarekalu/fresh kadale beeja (peanuts) Tempering : A tsp of ghee/oil, curry leaves and mustard seeds. If you use dry grams/dhals, then warm them well on dry heat, and cook them well. If you are using fresh peanuts, just boil them with a little water and salt. Set aside. In a bowl, add the greens, sprinkle a little water, and add in the garlic, black pepper, red chilie…